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Seafood Salad with Vanilla Mayonnaise

3/4 pound medium-sized cooked and peeled shrimp
3/4 pound imitation crab, broken into bite-size pieces
1 cup cherry tomatoes, halved and seeded
1 cup sliced fresh mushrooms
1/2 cup sliced green onion
1/2 cup sliced celery
1/2 cup pecan halves
1/2 cup reduced-calorie mayonnaise
1 teaspoon Watkins Parisienne Mustard
2 teaspoons Watkins Vanilla Extract Leaf Lettuce In large bowl, combine first seven ingredients. In small bowl, combine mayonnaise, Parisienne Mustard and vanilla extract; mix well. Toss into shrimp mixture; refrigerate until serving time. To serve, place lettuce on serving plate(s) and top with seafood salad. Makes 8 servings.


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